Chicken & Vegetable Curry Skillet

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Chicken & Vegetable Curry Skillet: Quick & Flavorful One-Pan Meal

Introduction

Looking for a comforting, aromatic, and healthy dinner? This Chicken & Vegetable Curry Skillet combines tender chicken, colorful vegetables, and a rich, spiced curry sauce in a single pan. Ready in under 30 minutes, it’s perfect for busy weeknights or a flavorful meal with minimal cleanup.

What makes this recipe special is its simplicity and versatility. Cooking everything in one skillet allows the flavors to meld beautifully while keeping preparation and cleanup easy. The combination of juicy chicken, crisp vegetables, and creamy curry sauce creates a hearty, well-balanced dish that’s satisfying and nutrient-packed.

This dish is perfect served over rice, quinoa, or with warm naan for a complete meal. It’s also highly customizable, letting you swap vegetables or adjust spice levels to suit your taste. With minimal effort and maximum flavor, this one-pan curry skillet is a go-to recipe for any weeknight.

A Quick Look at Its Origins

Curry dishes have roots in South Asian cuisine, where a blend of spices, protein, and vegetables creates rich, aromatic meals. Skillet curries have become popular worldwide for their convenience and speed. Cooking the curry in one pan allows the chicken and vegetables to absorb the spices fully, creating a deep, harmonious flavor.

Fun fact: Simmering coconut milk or yogurt with spices not only adds creaminess but also balances the heat, giving the dish a smooth, luscious texture. Using a skillet ensures even cooking and retains the vibrant colors of the vegetables.

Why You’ll Love This Recipe

One-Pan Convenience: Minimal cleanup, maximum flavor.
Quick & Easy: Ready in under 30 minutes.
Nutritious & Balanced: Protein from chicken, vitamins from vegetables.
Flavorful & Aromatic: Rich spices create a comforting taste.
Family-Friendly: Adjustable spice levels to suit all palates.
Customizable: Swap vegetables or protein for variety.

Ingredients & Equipment

For the Curry Skillet

  • 500 g (1 lb) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 2 tablespoons vegetable or olive oil (30 ml)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 2 cups mixed vegetables (bell peppers, carrots, zucchini, broccoli)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder (optional, for heat)
  • 1 cup coconut milk (240 ml)
  • 1 cup chicken broth (240 ml)
  • Salt and black pepper, to taste
  • 1 cup diced tomatoes (240 ml, canned or fresh)
  • Fresh cilantro, chopped, for garnish
  • Optional: lime wedges for serving

Equipment

  • Large skillet or sauté pan with lid
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons

Pro Tips

  • Use chicken thighs for more tender, juicy results, but breasts work well too.
  • Cut vegetables into uniform pieces for even cooking.
  • Stir occasionally to prevent sticking and ensure even cooking.
  • Adjust coconut milk for creamier or lighter curry consistency.

Step-by-Step Instructions

1. Prepare Ingredients

Chop vegetables and chicken into bite-sized pieces. Mince garlic and grate ginger. Measure out spices for easy access.

2. Cook Chicken

Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook 4–5 minutes until lightly browned but not fully cooked. Remove from skillet and set aside.

3. Sauté Aromatics and Spices

Add onion, garlic, and ginger to the skillet. Cook 2–3 minutes until fragrant and softened. Stir in curry powder, turmeric, cumin, and chili powder, cooking for another 30 seconds to bloom the spices.

4. Add Liquids and Simmer

Return chicken to the skillet. Pour in coconut milk, chicken broth, and diced tomatoes. Stir to combine, bring to a gentle simmer, and cook 5–7 minutes to let the flavors meld.

5. Add Vegetables

Stir in mixed vegetables and cook an additional 5–7 minutes until tender but still slightly crisp. Season with salt and black pepper to taste. Adjust thickness by simmering longer or adding a splash of broth if necessary.

6. Serve and Garnish

Remove from heat. Garnish with chopped fresh cilantro and serve with rice, quinoa, or naan. Optionally, squeeze lime juice over the curry for extra brightness.

Expert Tips & Troubleshooting

  • Chicken Undercooked: Cut pieces uniformly and ensure they are simmered until fully cooked.
  • Vegetables Overcooked: Add them later in the cooking process to maintain texture and color.
  • Curry Too Thick: Add a splash of coconut milk or broth to reach desired consistency.
  • Flavor Too Mild: Increase curry powder or add a pinch of chili powder for extra heat.

Variations & Customizations

  • Vegetable Variations: Use cauliflower, green beans, peas, or spinach.
  • Protein Swap: Substitute chicken with shrimp, tofu, or chickpeas for a vegetarian option.
  • Spice Level: Adjust chili powder, cayenne, or add fresh chili slices for more heat.
  • Creamier Curry: Stir in a little yogurt or more coconut milk at the end for richness.
  • Herb Twist: Garnish with basil or mint instead of cilantro for a different flavor profile.

Serving & Presentation Ideas

Serve this Chicken & Vegetable Curry Skillet directly from the pan for a rustic, hearty presentation. Pair with steamed rice, quinoa, or warm naan bread for a complete meal. Garnish with fresh cilantro and lime wedges for added color and freshness.

Bright vegetables and aromatic spices create a visually appealing and appetizing dish that’s perfect for family dinners or casual gatherings.

Storage & Make-Ahead Tips

  • Refrigeration: Store leftovers in an airtight container for 2–3 days.
  • Reheating: Reheat gently on the stovetop over medium heat, adding a splash of broth or coconut milk to restore creaminess.
  • Make-Ahead: Chop vegetables and prepare spices in advance to streamline cooking.

Frequently Asked Questions

Q: Can I use frozen vegetables?
A: Yes, adjust cooking time slightly and add directly to the skillet from frozen.

Q: Can I make this dish spicier?
A: Increase chili powder, add cayenne, or include fresh chopped chilies.

Q: Can I make this vegetarian?
A: Substitute chicken with tofu, tempeh, or chickpeas for a plant-based option.

Q: How can I make the curry creamier?
A: Stir in extra coconut milk or a spoonful of yogurt before serving.

Conclusion

This Chicken & Vegetable Curry Skillet is a quick, flavorful, and nutritious one-pan meal perfect for busy weeknights. Tender chicken, colorful vegetables, and a rich, aromatic curry sauce come together in under 30 minutes to create a hearty, satisfying, and customizable dinner.

Try it tonight for an easy, wholesome, and flavorful meal that your whole family will love.

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